Restaurant Manager

Virgin Hotels•Las Vegas, NV

18d

About The Position

The Restaurant Manager oversees the restaurant’s daily operations and works to meet sales goals by hiring and training staff, overseeing kitchen operations, and motivating employees during busy periods. The role calls for strong interpersonal skills, restaurant experience, the ability to multitask and remain calm under pressure, and the ability to inspire the management team and all Kassi team members to do their best.

Requirements

Current, legal, and unrestricted ability to work in the United States.
High school education or equivalent.
Ability to work a flexible schedule.
At least 3 years of hospitality-related experience.
At least 2 years of restaurant manager or leadership experience.
Current food handler’s and TAM cards, plus other certifications required by federal, state, or local law.
Familiarity with point-of-sale computers and software.
Comfort using a computer, navigating Windows, Microsoft Office, and Outlook Email.
Strong supervisory and leadership skills.
Excellent interpersonal skills with a focus on customer service.
Excellent time-management and organizational skills, with attention to detail.
Familiarity with food-handling, safety, and other restaurant guidelines.
Proficiency with Microsoft Office Suite or related software.

Nice To Haves

Customer service skills.
People management, fostering teamwork, and giving feedback.
Planning skills.
Experience developing budgets.
Self-motivation.
High energy level.
Multitasking.
Conflict resolution.
Verbal communication skills.

Responsibilities

Professionally address customer complaints and resolve issues diplomatically and courteously.
Oversee food preparation and ensure compliance with health, safety, food-handling, and hygiene standards.
Ensure customer satisfaction with all aspects of the restaurant and dining experience.
Ensure compliance with alcoholic beverage regulations.
Estimate food and beverage costs.
Manage inventory and purchase food and supplies.
Inspect the restaurant and equipment daily for compliance with health, safety, food-handling, and hygiene standards.
Evaluate restaurant equipment for repairs and maintenance, and schedule servicing.
Hire and train restaurant staff.
Organize and oversee staff schedules.
Conduct timely and constructive performance evaluations.
Oversee employee hiring, discipline, and termination in accordance with restaurant policy.
Perform other duties as assigned.